Michael E. Hurst Lifetime Achievement in Education Award Winner
To honor the devotion to educating and enhancing the lives of young people that characterized Michael E. Hurst, a respected and successful operator and firm advocate of industry education, the NRAEF awards the Michael E. Hurst Lifetime of Achievement in Education Award to an outstanding educator who has made an indelible contribution to restaurant and foodservice education.
Ferdinand Metz, CMC
President Emeritus, The Culinary Institute of America
Managing Partner, The Master Chefs' Institute
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Ferdinand Metz grew up in Germany where his parents owned a hotel, butcher shop and restaurant. At the age of 15, he started an apprenticeship in Baking and Pastry, followed by an apprenticeship in Cooking. Because his older brother was designated to take over the business, Ferdinand was free to pursue his culinary career in the United States. He worked at the Preakness Hills Country Club, at the famed Le Pavillon restaurant and the Plaza Hotel in New York City. He went on to begin a 15-year career at the H.J. Heinz Company, where he led the Research and Development effort as Senior Manager.
Ferdinand Metz was instrumental in establishing the Chefs' Apprenticeship, Certification and Master Chefs' Certification program in America in the mid-70, and he spearheaded a 20 year successful effort of leading the United States Culinary Olympic Team to three consecutive world championships. He also served for four years as President of the American Culinary Federation and was the first ever certified Master Chef, who also had earned a Masters degree in Business Administration.
As president of the Culinary Institute of America for 21 years, Ferdinand Metz saw over 30,000 students graduate, many of whom would become leaders in the culinary field. He was recognized for his contributions by having received almost every major award, including the Lifetime Achievement Award and the induction into Who Is Who in Cooking by the James Beard Foundation, The Medal of the French Republic and Maître D' Honneur by the Chaîne des Rôtisseurs.
Today he leads his two consulting companies, Ferdinand Metz Culinary Innovations and Master Chefs' Institute. He also serves currently as President Emeritus of the Culinary Institute of America, as Chairman of the National Restaurant Association Educational Foundation and as President of the World Association of Chefs, a global organization of over eight million culinarians representing 74 countries.
PROFESSIONAL CREDENTIALS
Managing Partner
Master Chefs' Institute
2003 - Present
President
Ferdinand Metz Culinary Innovations
2002 - Present
President Emeritus
The Culinary Institute of America
2001 - Present
President
The Culinary Institute of America
1980 - 2001
Senior R&D Manager
H.J. Heinz Company
1965 - 1980
Owner
Café Cappuccino and Gourmet Cooking School
1976-1980
Banquet Chef
The Plaza Hotel, NYC
1964 - 1965
Chef Tournant
Le Pavillon Restaurant, NYC
1962 - 1964
Sous Chef
Preakness Hills Country Club
1961 - 1964
Author
The Culinary Olympics Cookbook
1976, 1980, 1984, 1988
EDUCATION
Master of Business Administration
University of Pittsburgh
1975
Undergraduate - Business Administration
University of Pittsburgh
1973
PROFESSIONAL CREDENTIALS
Global Master Chef
World Association of Chefs' Societies
Certified Master Chef
The American Culinary Federation
1983
Apprenticeship in Culinary Arts
Trade College, Munich Germany
1960
Apprenticeship in Baking and Pastry Arts
Trade College, Munich, Germany
1959
INTERNATIONAL COMPETITION AWARDS
As member, captain and manager of the U.S. Culinary Olympic teams 1968 - 1988, Ferdinand Metz won over thirty gold medals in international competitions.
As the team manager, he won the Culinary World Cup in 1986 and led Team U.S.A. to three consecutive World Championships at the Culinary Olympics
INTERNATIONAL AWARDS
- The Medal of the French Republic
- The Caterina di Medici Award
- The Hotel Olympia Gold Medal of the British Chefs' Society
- The Grand Prize for Culinary Arts by the German Government
- Order of the WHITE ROSE of Finland
HONORARY AWARDS
- Man of the Year
- Escoffier Society
- Lifetime Achievement Awards
- James Beard Foundation
- Taste Masters
- American Academy of Chefs
- D' Honneur Maître
- La Chaîne des Rôtisseurs
- Top 25 Movers and Shakers
- Self Magazine
- Gold Medal
- Master Chefs of France
- Ty Award
- New York Restaurant Association
- Silver Spoon Award
- Food Arts Magazine
- Leadership Award
- Restaurant Business Magazine
- Who Is Who in Cooking in America
- James Beard Foundation
- Induction into the Hall of Fame
- American Academy of Chefs
- Corning Higher Education Award
- Commission of Independent Colleges and Universities of New York
- Honorary Gold Plate
- International Foodservice Manufacturers
- Top 50 Most Influential People in Foodservice
- Nations Restaurant News
- National Culinarian of the Year
- American Culinary Federation
- National Chef of the Year
- American Culinary Federation
- Educator of the Year
- American Culinary Federation
- Induction to the College of Diplomats
- National Restaurant Association Educational Institute
- Michael E. Hurst Lifetime Achievement in Education Award
- National Restaurant Association Educational Institute
PROFESSIONAL MEMBERSHIPS
- Vatel Club
- La Chaîne des Rôtisseurs
- Research Chefs of America
- American Academy of Chefs
- American Culinary Federation
- The James Beard Foundation
- Les Amis D' Escoffier Society
- Société Culinaire Philanthropique
- World Association of Chefs' Societies
HONORARY MEMBERSHIPS
- International Chefs' Association
- German Chefs' Association
- Canadian Culinary Federation
- American Dietetic Association
- World Association of Chefs' Societies
- South African Chefs' Association
AFFILIATIONS
Past President - World Association of Chefs' Societies
2008 - Present
President - World Association of Chefs' Societies
2004 - 2008
Chairman - National Restaurant Association Educational Foundation
2004 - 2005
Trustee and Treasurer - National Restaurant Association Educational Foundation
1985 - 2004
Trustee - Centre International de Glion, Switzerland
1987 - 1997
Trustee - Council of Independent Colleges and Universities
1983 - 1992
Vice President - World Association of Chefs' Societies
1981 - 1985
Trustee - Saint Francis Hospital, Poughkeepsie
1981 - 1990
International Culinary Judge for the United States
1980 - Present
President - American Culinary Federation
1979 - 1983
National Chairman Culinary and Master Chef Committees
1976 - 1985
Trustee - The Culinary Institute of America
1975 - 1980
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